1. Use warm water to melt the yeast, pour it into the flour, use warm water to form a dough with moderate hardness, cover and ferment to double the size
2. Chop pork into meat, add green onion, ginger, cooking wine, light soy sauce, soy sauce, sesame oil, pepper powder, white pepper, salt and cooking oil and stir well
3. Add the dried plums that have been soaked and washed in advance and stir again
4. After the noodles are fermented, knead the noodles fully and exhaust, divide them into small doses, roll them thinly, wrap them into small buns, place them on the oiled grate, cover for a second proofing for 15 minutes, then turn on the fire, and steam for 12 minutes after boiling. , Turn off the heat and simmer for 5 minutes
Tips:1. The dried plum must be washed several times, otherwise there will be silt
2. The bun skin must not be rolled too thin, otherwise the bun skin will not be so soft if there is no room for fermentation
